So it's a thin crackery crust? That's what I'm looking for. I've tried a couple of recipes that I've found on the online but didn't have much luck with them coming out as good as I wanted. The last one I tried had good flavor, but I needed a dough sheeter to get it to the right thickness. In other words, I didn't have enough ass to roll it thin enough (I really do have enough ass, but just couldn't get it thin enough). I told my daughter that if I use that recipe again, I will get two pieces of Masonite and sandwich the doughball in between. I will then back the car over it to "roll" it out! Actually, I will just cut back on flour next time.
I have been using pizza shells that I buy in St. Louis in an Italian neighborhood called The Hill.
If your looking for an easy sweet and tangy sauce recipe, here's mine...
Quote:
Redk9258's Sweet and Tangy Pizza Sauce...
Single batch (2-3 12" pizzas): -------------------------- 6 oz. Tomato Paste (canned - Contadina) 6 oz. Water 1 TBL. Sugar 1/2 tsp. Dry Basil Leaves 1/4 tsp. Black Pepper 1/4 tsp. Garlic Powder 1/4 tsp. Onion Powder 1/4 tsp. Salt
Simmer all ingredients for 10-15 minutes. Do not burn sauce! Let cool before using. Refrigerate overnight for best taste.
I usually make 4 times this recipe and use the sauce for the next week or two depending on how much the family is wanting pizza. I have one daughter that could eat it every day.
By the way, I mostly use Provel cheese. It is a blend of Swiss, Provolone and White Cheddar. It is a St. Louis thing that most, but not all, people from St. Louis love. Most people not from the area hate it. I find it very addictive. I has kind of a salty taste that goes very well with sweet sauce. We buy it in 5# blocks on "The Hill". It is less than half the price of buying it in a grocery store.
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Re: It took 13 years of attempting to emulate my grandmothers pizza crust...
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